Double Corn Biscuits
Instructions:In a small bowl, mix flour, cheese, cornmeal, sugar, baking powder, salt, baking soda, and cumin; set aside.
In a food processor, whirl corn until coarsely chopped (or chop corn with a knife and place in a large bowl). Add egg and egg white; whirl (or beat) just until blended.
Add flour mixture and whirl (or stir) just until dry ingredients are evenly moistened.
Scrape dough directly onto a 12- by 15-inch (30- by 38-cm) nonstick (or lightly greased regular) baking sheet. With a spatula or floured fingers, shape dough into a flat loaf about
1 1/2 inches (3.5 cm) thick and 2 inches (5 cm) wide; keep loaf 1 inch (2.5 cm) from ends of baking sheet.
Bake loaf in a 325 degree F (165 degree C) oven until firm to the touch (about 25 minutes).
Remove from oven and let stand until cool enough to touch; then cut loaf crosswise on baking sheet into 1/2-inch (1-cm) slices.
Spread slices apart. Bake in a 300 degree F (150 degree C) oven until slices are lightly toasted all over (about 50 minutes). Transfer to racks and let cool.
Recipe Health Review:
How Healthy is the Double Corn Biscuits Recipe?
Recipe makes: 24 biscuits.
Healthy eating information for 1 biscuit(s):
Total Fat: 1
Saturated Fat: 0
Good for You